Categories: Breakfast, Muffins, Zucchini

Ingredients

• 1 2/3 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 1/3 cup packed light brown sugar
• 1/4 cup canola oil or 1/4 cup vegetable oil
• 2/3 cup milk (whole, low-fat, or nonfat)
• 2 teaspoons vanilla extract
• 2 medium zucchini, washed (about 6 ounces)

Directions

1. Spray muffin tin with non-stick cooking spray.

2. In a mixing bowl, combine the first 6 ingredients; set aside.

3. In another mixing bowl, whisk the eggs until lightly beaten.

4. Add in the brown sugar and oil.

5. Continue to whisk mixture until it is thick and pale brown (about 2 minutes).

6. Whisk in the milk and vanilla extract.

7. Use the large holes of a box grater and grate the zucchini directly into the wet ingredients; stir to blend.

8. Stir in the flour mixture just until moistened and the zucchini is evenly distributed (don’t overmix).

9. Fill muffin tins 3/4 full.

10. Bake in a 400° oven for 25 minutes or until muffins have firm rounded tops and pick comes out with a few moist crumbs.

11. Set muffin tin on a wire rack to cool for 10 minutes.

12. Turn muffins out of pan and cool for 5 more minutes on rack before serving.

13. Cool muffins completely before sealing in an airtight container or in freezer bags.

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